Pastries in Paradise

Hello friends! I hope everyone who celebrated Thanksgiving this past week enjoyed their holiday with friends, family, and lots of good food. I know our family had a delicious feast and this cheesecake was just one component. I was meaning to share this with you all sooner, however life, as usual, got in the way. I know that Thanksgiving has already passed, which happens to be the time most families enjoy pumpkin flavored desserts, but this was just too good not to share.

I have loved pumpkin pie since I was a kid. It was the only pie I would crave besides the Chocolate Ambrosia our family would order at holidays from Bishop’s (a local restaurant that has since closed). I think the fact that my mom couldn’t eat it, therefore it was never in the house, made me crave it that much more. As much as I love pumpkin pie, sometimes you just want to try something new without sacrificing the same flavors you know you love. This cheesecake is the perfect solution to that problem. I get the same pumpkin pie flavor I know and love, but with a new texture that excites the palate and broadens once restricted horizons.

I am not ashamed to admit that I am not the biggest fan of preparing cheesecakes. I despise having to use hot water baths as I always manage to burn myself and the fact that the cooked cheesecake then has to chill before I can dig in makes the extra effort seem not worth it. My intrigue of trying a pumpkin cheesecake pushed me past my comfort zone and I have to say I was quite surprised with its success. Not only did I not burn myself but it was a lot easier to prepare than expected. The final product came out rich, creamy, and full of pumpkin essence. In the past I have managed to turn what should have been perfect cheesecake into dry, flavorless blocks of blah that only the trash can would enjoy consuming. Also I know my recipe is a success if the hubby approves since he is not big on sweets at all.

Let me not forget to mention that this recipe is a skinnier version than most. A traditional pumpkin cheesecake will run you as much as 700 calories and over 30 grams of fat for a SINGLE wedge. Sure this is not my lightest “skinny” recipe but it sure as heck is a lot lighter than most without compromising flavor. One wedge of this cheesecake comes in at only 262 calories and 7.8 grams of fat. That makes for a big difference to those watching waistlines. If you desire to save even more calories and fat, skip out on the dollop of whipped topping, as the cheesecake is still delicious on its own.

Although the typical pumpkin consuming holiday has since passed, I know many also offer pumpkin pie at Christmas as well. If you are one of the many that do I highly recommend trying this recipe. If you don’t, make it a point to make this as a special treat for your household to try rather than waiting until next year. I guarantee you will not be disappointed!

Skinny Bourbon Pumpkin Cheesecake

Cheesecake Ingredients:

1 Reduced-Fat Graham Cracker Pie Crust (Keebler Ready Crust)

8 0z. Reduced Fat Cream Cheese (1/3 less fat); softened

½ cup Sugar (preferably natural cane but you may sub granulated)

¼ cup Light Brown Sugar; packed (preferably organic)

1 (15 oz.) can Unsweetened Pure Pumpkin Puree

2 Large Eggs

1 tbsp. Bourbon

1 tbsp. Vanilla Extract

½ tsp. Salt

½ tsp. Ground Cinnamon

¼ tsp. Ground Nutmeg

1/8 tsp. Ground Allspice

Whipped Topping Ingredients:

1/3 cup Heavy Cream; kept cold

2 tsp. Powdered Sugar

½ tsp. Vanilla Extract

Preparation:

For the cheesecake: Preheat oven to 350°. Bake graham cracker crust according to package directions or until lightly browned. Cool on a wire rack.

In the bowl of a stand mixer set to medium speed, beat the cream cheese and sugars together until smooth. Add the pumpkin puree and eggs, beating until the mixture is combined (scrape down the sides of the bowl with a spatula as needed). Add the bourbon, vanilla, salt, cinnamon, nutmeg, and allspice and beat until well combined, about 1 minute. Pour the cheesecake mixture into the cooled graham cracker crust.

Place the cheesecake pan into a large roasting pan. Fill the roasting pan with approximately 1 inch of hot water. Bake at 350° for 35 minutes or until the center barely jiggles when you tap the side of the pan. Remove from the oven and roasting pan. Place on a wire rack to cool completely. Once the cheesecake has cooled completely, cover and refrigerate at least 4 hours but preferably overnight (gives flavors time to develop).

While the cheesecake chills in the refrigerator, prepare the whipped topping. In a small bowl, add the heavy cream and powdered sugar. Beat by hand or with a hand mixer on high speed until stiff peaks form. Fold in vanilla. Cover and chill until ready to serve with cheesecake.